Category Archives: Leftovers

Leftover ham from Christmas dinner? No ham? Buy some… this recipe really was good on crackers, etc. Try it Mikey…you’ll like it!(Who remembers that phrase?) Ignore the Keto reference, it really tastes good!

EASY DEVILED HAM SALAD – LOW CARB & KETO

Author: Mellissa Sevigny Yield: 5 servings

INGREDIENTS

For the salad:

2 cups chopped cooked ham

1/4 cup chopped dill pickles

3 Tbsp chopped fresh parsley

2 Tbsp chopped onion

1/2 tsp minced fresh garlic

For the dressing:

1/2 cup sugar free mayonnaise (you decide, I used Hellamns Organic…)

1 tsp Dijon mustard

2 tsp Sriracha (or other chili sauce)

1 tsp fresh lime juice

INSTRUCTIONS

To make the salad:

Combine the salad ingredients into a food processor or magic bullet and pulse until a coarse, crumbly mixture is formed – don’t over blend into mush.

To make the dressing:

Combine the dressing ingredients in a medium bowl and whisk until smooth.

Spoon the ham mixture into the dressing mixture and mix until the dressing is fully incorporated into the salad.

Serve chilled on low carb crackers, celery, romaine, or another low carb base of your choice! It was great with bacon rinds!

You just can’t have one without the other, as the old song used to say! Oh, that was love and marriage….for those old enough to remember. I had purchased ground pork and ground beef to make Low Carb Crustless Taco Pie. Since I did not use all of the pork I had fresh ground pork to use up. Pinterest again! There was also some leftover chicken breast from the rotisserie chicken I had purchased. Clean out the fridge!!! Today you are getting both recipes…..

Add veggies and oil to a large pan or skillet and sauté for 3-4 minutes until cooked through. Scoot all of the veggies to one half of the pan. Add egg and allow to cook for 1 minute, then scramble it with a spoon or spatula and stir in with veggies.

Add rice to pan. Add soy sauce and stir over medium heat for 6-8 minutes until browned. Sprinkle remaining seasonings over the rice and stir another 1-2 minutes. Remove from heat and stir in green onions.

I LOVE chicken pot pie! I dont make crusts…LOL. Nor can I buy the store-bought crusts here. With some leftover Costco roasted chicken, I yearned for pie. FYI…Bisquick isn’t available here either. Turning to my trusty Pinterest, I found this recipe. It was awesome!!!! I left out the mushrooms and added chopped red pepper… The diced veggies looked great so I added a photo of them too!

CHICKEN POT PIE SOUP

COOK TIME: 15 MINS

INGREDIENTS:

4 Tablespoons butter or olive oil

1 medium onion, peeled and diced

2 medium carrots, peeled and diced

2 celery stalks, diced

4 cloves garlic, peeled and minced

1 chopped red pepper

4 ounces button or baby Bella mushrooms, diced

1/3 cup all-purpose or white whole wheat flour

3 cups chicken stock

2 cups milk

3 cups shredded cooked chicken

1 pound Yukon gold potatoes, diced (I used a can of diced potatoes)

1 cup frozen corn (I used a small can )

1 cup frozen peas (I used a small can)

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon freshly-cracked black pepper

oyster crackers (instead of the crust)

DIRECTIONS:

Heat butter in largestockpotover medium-high heat until melted (or heat the olive oil until it is shimmering). Add onion, carrots, peppers and celery. Saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent. Add in the garlic and mushrooms, and sauté for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.

Stir in the flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally. Gradually add in the chicken stock and milk, stirring frequently. Stir in the chicken, potatoes, corn, peas, Italian seasoning, salt and pepper until combined.

Bring the mixture to a simmer (be careful not to bring it to a boil!), stirring occasionally so that the bottom of the soup does not stick to the pan. Then reduce heat to medium-low, and continue simmering the soup for 10-15 minutes until the potatoes are soft and cooked through.

Still got that hambone in the freezer since Christmas? I was keeping ours to make split pea and ham soup, since I really miss the Canadian brand, Habitant. Every store I checked never had split peas, so I decided to try canned garbanzos. The Internet turned up this recipe, which I modified as seen by the red lettering.

It was suggested on the site that one could go to Honey Baked Ham and get a bone if you don’t have one. I was thinking after, why not just buy a ham steak and chop it up?

Let me know how you like it…

Spanish Bean Soup (Potaje de garbanzos) adapted from www.thekitchn.com
1 pound dried garbanzo beans (chickpeas) (I used a can of garbanzos)
8 ounces good-quality bacon or salt pork, chopped
1 (6-8 ounce) leftover hambone or smoked ham hock OR one ham steak
8 ounces Spanish chorizo, sliced (you can omit)
1 small onion, chopped
1 ripe tomato, chopped
1/2 bell pepper, chopped * I added a few more veggies like carrot and celery
2-3 cloves garlic, minced
1 bay leaf
Chicken stock or water, to cover (or mix of both)
Pinch of saffron threads
3 medium potatoes, peeled and cubed (canned will work)
Kosher salt and pepper
Wash garbanzo beans in cold water, discarding any beans with visible imperfections. Cover with 3 inches of salted water and soak overnight. Drain and rinse the beans thoroughly and set aside.OR…use the canned ones to simplify your life and speed up the process
In a large Dutch oven, combine the bacon, ham bone, onion, tomato, green pepper, garlic, and bay leaf. Cover with two inches of chicken stock (or water) and bring to a boil, skimming off any foam as needed. Cover and lower heat to a gentle simmer.
Cook for 30 minutes, then add the reserved beans. Bring to a boil again, cover, and return to a simmer for another 30 minutes. Stir in the saffron and cook for an additional 30 minutes, or until the beans are tender but not overcooked. Remove the ham bones, shredding and returning any meat left on the bones.
Add the potatoes and season with salt. Cover and cook until the potatoes are cooked through, another 30 minutes or less if using canned potatoes Season to taste.

With US Thanksgiving fast approaching, as well as Christmas (44 days), thoughts turn to turkey. I have previously posted a great recipe for preparing turkey which originated with Emerill Lagasse — check out Funky Brined Turkey elsewhere on the blog. Its awesome and I have used it for many years. AFTER US Thanksgiving and Christmas, there will undoubtedly be some leftover turkey. You could make pot pies, but who wants to fiddle with a crust? Turkey Divan is the perfect answer for leftovers!! The following recipe was adapted from Anna Olsen, Food Network Canada.

FYI, if you don’t have leftover turkey, just head down to the deli and get a precooked roasted turkey breast and either bring it home to slice or have the butcher cut thick pieces. Don’t use turkey lunch-meat!!! You could also substitute chicken… enuf said…hope you enjoy this one.

This can be prepared to here and refrigerated until before dinner when you can apply the topping before baking. I usually put the refrigerated dish on the counter to warm it up a little before baking.
8. Sprinkle top with remaining ½ cup cheese mixed with breadcrumbs and olive oil. Bake for 15 minutes, until sauce is bubbling along the sides.
9. Serve over cooked rice or buttered noodles.
10. Alternatively, the half-and-half cream can be replaced by ½ cup mascarpone cheese, for a more decadent version.